Karimeen pollichathu

Ingredients

1.Pearl Spot fish- 4 nos

2. Turmeric powder- 10 gms

3. Green chilly- 5 nos

4. Fresh ginger- 25 gms

5. Garlic- 25 gms

6. Shallots- 25gms

7. Curry leaves- 2 springs

8. Fresh lemon juice- 60ml

9. Banana leaf- 1 large

10. Coconut oil- 4 table spoon

11. Salt- to taste

Method of preparation

1. Combine the turmeric powder, chopped chilies, ginger, garlic, shallots, curry leaves, salt and lime juice together in a blender and grind to a thick coarse paste.

2. Clean the fish and apply a thick layer of paste on both sides of the fish.

3. Hold a larger piece of banana leaf and toast it over a medium flame, holding it high, for ten seconds. The leaf will become darker in color, limp and flexible.

4. Brush the leaves with oil and wrap the fish in the leaf. Tie the fish packet and let it marinate for at least an hour in refrigerator.

5 Start the grill. Take out the marinated fish from the refrigerator, brush outside of the banana leaves with the remaining oil.

6. Grill the fish on both side.

7. Remove the string and open the package. Transfer the grilled fish to a platter and serve hot.

Best served along with Nadan Rice and Kerala Parotta.

Note– The given method of preparation may vary from individual and places.

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